The rest of the family being scattered across the midwest, I followed a path of minimal resistance in fixing tonight's dinner for the Grand Vark. After I categorically excluded fast food, particularly any arch-related cuisine, he decided that a hot dog with cheddar cheese sounded good, so I put cheese and and all-beef tube steak in a bun and nuked it for the appropriate time. I couldn't convince him to omit ketchup in lieu of mustard, but then he's still a work in progress.

Then I moved to prepare my own supper. A chili dog or two sounded good — but not using the reddish-brown, sodium rich glop in a can that passes for chili on supermarket shelves. No, this would be healthier and hotter. So I coarsely chopped a large jalapeño and did the same with a thick slice of sweet onion. I heated a scant teaspoon of oil in a small non-stick pan, dumped the chopped veggies into it, adding a bit of pre-diced garlic from the jar in the fridge and liberally sprinkling the mix with cumin and chipotle powder.

I let the mix sauté until the onions were just turning translucent, then poured in a couple tablespoons of Lunar Ale from Boulevard Brewery, increased the heat slightly, and laid two dogs atop the mix. For the next few minutes I turned the dogs and lightly stirred the chili mix until the coneys were light brown.

I then set the wieners in cheese-filled, mustard-topped buns, dividing the chili mixture evenly. After nuking them for a few seconds so the cheese was just getting soft, I pulled out my trusty knife and fork and devoured them, washing them down with the remaining Lunar Ale.

It wasn't the healthiest meal my doctor might have recommended, but it certainly surpassed a generic chili dog. As for the flavor, well, as they say, "If you want something done right, do it yourself."